Provencal Chicken Breasts With Rosemary Orzo

Recipe Ingredients

3		Boneless chicken
		With skin - (about
2 1/2 lbs	1135g / 40oz	-- halved
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Dry white wine
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
4		Leeks - white part, halved
		Sliced 1/4 in.
		Crosswise - washed
		And drained
2 cups	474ml	Chicken broth
1		Whole tomatoes - (28 to 32)
		And chopped
1 teaspoon	5ml	Freshly grated orange zest
1 cup	237ml	Drained nicoise or kalamata

Recipe Instructions

***ROSEMARY ORZO***

1 pound orzo -- (rice-shaped pasta)

3 tablespoons olive oil

1 tablespoon finely chopped rosemary

Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Add wine to casserole and boil, scraping up browned bits until almost evaporated. Add garlic, leeks, broth, tomatoes, zest and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter. Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo. For the Orzo: Bring a 6 quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well, and in a large bowl toss with oil, rosemary, and salt and pepper.

Source:
Jane Allen King, renowned caterer and cook

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